Q. The term “Total Polar Compounds” is often seen in news is related to which of the following?

[A] Edible oils

[B] Crude oil

[C] Ocean deposits

[D] Cosmetics and Shampoos

Answer: A

During frying, oil undergoes degradation due to their exposure to elevated temperatures which result in changes in the physico-chemical, nutritional and sensory properties of the oil.  

  • Polar compounds are formed during frying.  
  • The toxicity of these compounds is associated with several diseases such as hypertension, atherosclerosis, Alzhemeimer’s disease liver diseases etc.  
  • Therefore, it is essential to monitor the quality of vegetable oils during frying.  
  • In order to safeguard consumer health, FSSAI has fixed a limit for Total Polar Compounds at 25% beyond which the vegetable oil shall not be used. Therefore, Vegetable Oils should not be repeatedly used for frying. 
  • The estimation of Total Polar Compounds (TPC) is a widely accepted parameter to decide whether the oil is safe for further use or not.  
  • The TPC Value is considered a better indicator since it refers to all degraded products from the initial triglycerides present in the oil. 

Source: The Hindu